If you’re using a block of tofu larger than 10 ounces, simply increase the amount of soy sauce, nutritional yeast, ...
Read MoreEqual parts tomatoes and peaches plus 1-2 medium serrano chiles, works well for this salsa. Depending on how spicy th...
Read MoreI use slivered lime leaves and lots of chives from my patio garden in this recipe, but you can play around with whate...
Read MoreBe sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you'll ha...
Read MoreUse the most flavorful tomatoes you can find for this recipe. A mix is fine, for example you can do a mix of medium-s...
Read MoreI’m going to write this recipe up using broccoli as the green vegetable here, but you have lots of other options. U...
Read MoreI tend to use Ancient Harvest pre-rinsed quinoa here, and whatever curry powder I have on hand, either homemade or I ...
Read MoreThe thing you have to get right here is the noodles. I tried a lot of different noodles here, and the Italian-style e...
Read MoreI’ve noticed that some quinoas are pre-washed before packaging. This rinses of the bitter saponins. By using the pr...
Read MoreThe original recipe calls for 4 dried pasilla chiles (1 oz). I had guajillo chiles on hand and substituted those. Eit...
Read MoreThe thing that makes this recipe special is the addition of lemon-infused vodka. I like to use a vegetable peeler to ...
Read MoreAs I mention up above, the key to the best kale chips is using curly kale that is washed and then dried as much as po...
Read MoreCold-weather comfort food, without a lot of the trappings. You can make the "crust" with sweet potatoes, potatoes, or...
Read MoreLook for orange or purple-fleshed sweet potatoes. They're packed with anti-oxidants, and phytonutrients, and are extr...
Read MoreImagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. It's great ...
Read MoreQuick and easy, quinoa is great on its own, as well as the basis of many fantastic recipes!
Read MoreThe seed mixture for the biscotti pictured was a blend of 1 cup lightly toasted hazelnuts, 1/3 cup each of lightly to...
Read MoreI used Maldon sea salt flakes here, but you can certainly experiment with other kinds of flaky salt. Another tip: try...
Read MoreWhile you can used pre-packaged dried thyme here, I prefer to dry my own fresh thyme in the oven just before making t...
Read MoreNutrient-dense and delicious, use this salad booster as a healthful seasoning for greens, vegetables, and so much mor...
Read MoreIf you don't have the time or inclination make roasted cherry tomatoes, substitute some chopped, moist, sun-dried tom...
Read MoreHave a look at the main post for suggestions on how to uses this as well as a bunch of great variation ideas.
Read MoreThis recipe uses a large container (1 quart) of yogurt, which strains down quite a lot. That said, if you think you'l...
Read MoreSave the brine from the olives to make vinaigrettes, cocktails, or use as a drizzle. I used St. George Spirits Botani...
Read MoreI used semi-pearled farro here, but you can certainly substitute whole farro, wheat berries, barley, or other plump g...
Read MoreYou'll have lots of leftover miso tare and spice oil here. Keep it on hand for quick ramen nights later in the week. ...
Read MoreUse your favorite noodles here, long or short. I used bucatini here, but also love stubby shapes with grippy ridges.
Read MoreI hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two...
Read MoreHS note: (Defrosted) frozen peas and corn are fine to use here. Also, as I mentioned up above, the original recipe ca...
Read MoreI prefer to use a light tasting vegetable stock here, nothing too overpowering. If you'd like a richer version of thi...
Read MoreA time-saving tip: if you have a food processor with the grating attachment, use it to shred the zucchini. It will pe...
Read MoreRice noodles come in varying thicknesses - I like to opt for the wide ones - 1/4-inch. As far as sugar goes, you can ...
Read MoreI used Cipriani's extra-thin spinach tagliolini here, but many thin pastas could be substituted. Just try to imagine ...
Read MoreThe black sesame paste I use here has become one of my standbys. I typically make extra for use on salads, broccoli, ...
Read MoreA perfect one-pot meal. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and...
Read MoreOne key to perfect pesto is chopping all the ingredients by hand, preferably with a sharp mezzaluna or knife. This pe...
Read MoreMolly notes that because you use whole lemons here, you're going to want to wash them first in warm soapy water to re...
Read MoreA simple asparagus soup - fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to m...
Read MoreI mention this up above in the main post, but be sure you have all your ingredients prepped and ready to go before yo...
Read MoreGrilled asparagus and marinated tofu add substance to these spring rolls packed with crunchy roots, creamy avocado, a...
Read MoreAny extra-firm tofu will work here, but try to buy organic, non-GMO tofu. Also, if you don't love cilantro, feel free...
Read MoreIf you aren't sure how to roll sushi, I've posted step-by-step photos up above. Have a look!
Read MoreI’ve been playing around with coconut milk powder and really enjoying it, but it’s optional here. I go into more ...
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